Orange Polenta Cake – Recipe
Orange Polenta Cake
This is great served with a dollop of sweetened ricotta, possibly flavoured with orange blossom or rose water.
Preparation time: 20 minutes | Cooking time: 55 minutes | Serves 12
For the cake:
100g ground almonds
200g fine polenta
4g/1 tsp baking powder
250g unsalted butter, softened
250g caster sugar
2 large free-range eggs
2 large oranges, zest and juice
1 small lemon, zest and juice
For the syrup:
1 orange, peel and juice (approximately 100ml)
1 lemon, peel and juice (approximately 50ml)
100g caster sugar
Dried rose petals (optional)
- Preheat the oven to 170°c/160°c fan.
- Line a 25cm cake tin with parchment and grease. (Alternatively use 12 small loaf tins and lightly oil, but you will need to reduce the cooking time.)
- In a large bowl weigh out the ground almonds, polenta and baking powder.
- Whisk until fully combined and set aside.
- Zest the oranges and lemon into a bowl and then juice them into the same bowl; set aside.
- Beat the butter and sugar together using a stand mixer or electric beater until pale and fluffy.
- Add the eggs, a little at a time.
- Add half the polenta mix to the butter and eggs along with half the juice and zest.
- Beat until completely incorporated. Repeat with the remaining polenta mix and juice and zest and mix until you have an even batter.
- Pour the mixture into your tin(s) and bake for around 45-55 minutes, or until a skewer inserted into the cake comes out clean.
- While the cake is baking, make the syrup.
Orange Polenta Cake – For the Syrup
- Use a peeler to remove the peel from the orange and lemon in long strips and place in a pan.
- Cover with fresh water and bring to the boil.
- You want to boil these until the peel is very soft.
- Remove the peel from the pan and slice into very thin strips.
- Tip out the water from the pan, then return the thin peel strips to the pan and add the juice, water and caster sugar for your syrup.
- Bring to the boil over a medium-high heat. Boil for around 5 minutes, or until it has thickened ever so slightly.
- Again remove the peel from the syrup and set aside.
- To finish Pour the warm syrup over the hot cake.
- Scatter the pieces of orange and lemon peel over the top of the cake.
- Chop some pistachios and sprinkle over the top of the cake to decorate.
- You could also add some dried rose petals, which look very pretty and are available in international supermarkets.